Oreo Vanilla Chiffon Cake

Material A

• 5 Egg Yolks
• 100 ml Full Cream Liquid Milk
• 65 ml cooking oil
• 125 gr low protein flour
• 1/2 tsp Vanilla extract

Material B

• 5 Egg Whites
• 1/4 tsp Salt
• 100 gr sugar
• 1/2 tsp lime juice
• 5 pairs of Oreo biscuits, remove the jam & puree.

Method

• 1. Preheat oven to 180°C
• 2. : beat the eggs using a whisk, add the other ingredients, mix well. set aside
• 3. : mixer egg whites, lime juice & salt until frothy. Gradually add sugar while continuing to mix until stiff peaks expand
• 4. Enter the beaten egg whites into the pasta A in 3 stages, fold using a spatula until smooth & smooth.
• 5. Pour into the LISSE CHIFFON PAN pan without being smeared.
• Oven for 15 minutes, remove & slice. Return to the oven at 150°C until cooked.
• 6. Once cooked, cup it into the neck of the bottle to room temperature.

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